Ccheryls Orange Roughy Piccata

Season the fillets with a little salt and pepper. Dust with flour. In a large skillet, heat the olive oil over moderately high heat. Add the sole and saute until the fillets are a little browned, a minute per side. Remove from the pan and set aside. In the same skillet, heat the butter and add the garlic and onions, cook for about 2 minutes. Deglaze the skillet with the wine, scrapping up any bits. Add capers and lemon juice. Bring back to a simmer. Place the fillets carefully into the sauce. saute the fish for about 3-4 minutes per side. Arrange the fish on serving platter and pour remaining sauce over the fish. Serve immediately with Pinot Grigio